WORLD (PT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

1:00 pm

Outdoor Idaho"The Foothills"
The backdrop for Idaho's Statehouse and the city of Boise is also the instant getaway for people in the Treasure Valley with more than 10,000 acres set aside through a voter-approved levy and more than 135 miles of trails. Runners, walkers, mountain bikers, wildflower hunters, wildlife watchers and more make year around use of the Foothills, which merge into the Boise Ridge, topped by Bogus Basin Ski Resort.G

1:30 pm

Dialogue"Kenneth Feinberg"
The Washington lawyer, whose firm specializes in mediation and dispute resolution, has acted as a government-appointed special master to settle million-dollar claims arising from the 9/11 terrorist attacks, and the BP Deepwater Horizon Disater Fund among other catastrophes. Feinberg's book Who Gets What was published earlier this year.G

NOVA"Inside The Megastorm"
Was Hurricane Sandy a freak combination of weather systems? Or are hurricanes increasing in intensity due to a warming climate? How did this perfect storm make search and rescue so dangerous? "Inside the Megastorm" takes viewers moment by moment through Hurricane Sandy, its impacts and the future of storm protection. Through first person accounts from those who survived, and from experts and scientists, "Inside the Megastorm" gives scientific context to a new breed of storms. D

5:00 pm

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

6:00 pm

To Brooklyn and Back: A Mohawk Journey
"To Brooklyn and Back: A Mohawk Journey" traces the filmmaker's community's roots in the neighborhood of Little Caughnawaga in Brooklyn, NY, Little Caughnawaga and the legacy of their male relatives who helped build parts of New York City skyscrapers and bridges as iron workers. D

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

11:00 pm

To Brooklyn and Back: A Mohawk Journey
"To Brooklyn and Back: A Mohawk Journey" traces the filmmaker's community's roots in the neighborhood of Little Caughnawaga in Brooklyn, NY, Little Caughnawaga and the legacy of their male relatives who helped build parts of New York City skyscrapers and bridges as iron workers. D